Saganaki Vodka Martini
What do you get when you cross a martini with a soup?
Well here at More Than Burnt Toast you get a Saganaki Vodka Martini. I tried this recipe from Chef Dana Reinhardt over at Edible BC and just had to share it with you. This refreshing appetizer adds a little bit of Greek flair to an otherwise revamped version of the Spanish classic gazpacho. Let the party continue!!!!
When I make this salty/tomatoey appetizer next time...and there will be a next time... I am going to recreate it as Saganaki Vodka Shooters. Add a skewered piece of halloumi cheese to each shooter glass, a piece of chive or a nasturtium flower as a stir stick, and you have a well balanced appetizer. The slightly sweet chili based tomato water, the vodka or gin and the salty halloumi are a pairing that just scream summer. I would be thrilled to serve this to my summertime guests.
Don't forget to enter the Cooking Light Virtual Supper Club's Giveaway.....
I have been wanting to make a refreshing tomato water drink for years ever since I saw Jamie Oliver create something similar on his show. This weekend I had my chance after finding some prime tomatoes at the farmer's market at a decent price. Tomato water is the unadulterated flavour of summer’s most versatile fruit, transformed into sweet nectar.
To reserve the tomato water, puree ripe tomatoes and place the mixture in triple-ply cheesecloth or coffee filter. Hang the bundle or let it rest in a chinois, with a bowl underneath to catch the liquid. Leave the puree to drain at room temperature or in the fridge overnight; the next morning, the captured liquid will be deeply flavoured and aromatic. Straining crushed tomatoes results in a pale yellow juice of pureed ripe tomatoes, that needs only to be seasoned with a bit of salt before becoming a refreshing, intensely flavoured base for summer cocktails and soups.
Allegro tomatoes-on-the-vine used in this recipe are the sweetest, most flavourful tomatoes available out of season. They have a deep, signature red color. They are much larger than a cherry tomato but a little smaller and more round than Roma tomatoes. You could also substitute Campari tomatoes or use 3 larger sun-ripened or hothouse grown tomatoes in this recipe. Use whatever is available to maximize the flavour and enjoy!!!
**Saganaki Vodka Martini or Shooters*
www.edible-britishcolumbia.com/
12 Allegro tomatoes, chopped
2 Allegro tomatoes, finely chopped
pinch chili flakes
1 teaspoon kosher salt
5 leaves fresh basil
2 leaves fresh mint
1 clove garlic, finely minced
4 oz gin or vodka
2 mini cucumbers, seeded and finely chopped
2 tablespoons fresh chives, finely chopped
3 oz pitted Kalamata olives, chopped
8 oz halloumi cheese, cut into 12 cubes
2 tablespoons olive oil
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In a blender, combine the 10 chopped tomatoes, chili flakes, salt, basil, mint and garlic. Puree until smooth. Place the tomato mixture in a fine mesh sieve (you can also use double-ply cheesecloth or a coffee filter) over a large bowl and place in the refrigerator for 2 -3 hours or overnight.Of you leave it at room temperature it will be fine, but you want the liquid to be cold for these drinks.
Discard the solids remaining in the sieve and add the gin or vodka to the tomato water. Mix the cucumbers, remaining chopped tomatoes and olives together and divide into 4 martini glasses or 12 shooter glasses.
Divide the cubes of halloumi cheese onto 4-12 small skewers. Heat the olive oil in a 10 inch skillet over medium heat and fry the cheese until golden on all sides. Drain on a paper towel.
Pour the tomato water into the martini or shooter glasses and garnish with the chives or nasturtium flower and a cheese skewer each.
Serves 4-12 as a starter
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